Then Kinnam - Vegan Dessert

Then Kinnam is a great desert made from sweet potatoes. I do not know the reason for its name. “Then” means  “honey” and “kinnam” means “small bowl”. I saw this in a TV Show and bookmarked it. Do not boil the thengai paal as it will curdle, but cook until the raw flavor goes away. Original recipe starts with caramelizing 2 table spoons of sugar and then adding the sweet potatoes. I did not prefer that. In fact I liked it without sugar better. The flavor of molasses is sooo good in this recipe!!

Ingredients
Coconut Milk (thick) – ¾ cup
Molasses – ¼ cup
Cloves – 2
Sweet Potatoes (boiled) – 1 cup
Edible Camphor – A pinch (original recipe did not have it)
Nutmeg Powder – A pinch (original recipe did not have it)
Cardamom Powder – ¼ tea spoon (original recipe did not have it)
Ghee – 4 table spoons

Method
Boil and mash the sweet potatoes and set aside. I used the microwave and it was done in 8 minutes maximum.
Heat a non stick skillet and add the sweet potatoes and mix well
Add the molasses and mix well
Add 2 table spoons ghee and mix well until it comes together like a halwa ball
Add the coconut milk and stir to combine
Add the remaining ghee and cook for 2 more minutes.
Add cloves and remove from heat
Once cool, transfer to small serving bowls and chill and refrigerate before serving.

Sending this to Foodabulous, WTML, Makar Sankranti, Hot Beverages and Desserts in 45 Min, Cook like a celebrity Chef, Healthy Appetite, Winter Foods, Nutmeg, Julie's page, Cloves, Anu’s page, New U